Gluten Free Tex Mex Mac And Cheese Recipes

Steps:

• Heat oven to 400°F. Spray 2-quart casserole with cooking spray. Cook and drain pasta as directed on package.
• Meanwhile, in 3-quart saucepan, heat soup and milk to boiling. Remove from heat; stir in cheeses until melted. Stir in pasta. Spoon into casserole
• Bake uncovered 20 minutes or until edges are bubbly. Refrigerate leftovers.

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish.
• Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes. Drain.
• Melt 1/4 cup butter in a saucepan over medium heat. Stir salt and mustard powder into melted butter and remove saucepan from heat.
• Whisk milk and cornstarch together in a bowl until smooth; stir into butter mixture until well blended. Return saucepan to stove; cook milk mixture, stirring constantly, over medium heat until sauce is thickened, about 5 minutes. Remove saucepan from heat.
• Stir 3 cups Cheddar cheese into sauce until heat from sauce melts cheese. Add pasta to cheese sauce and stir well; pour into the prepared baking dish.
• Combine remaining 1 cup Cheddar cheese, gluten-free bread crumbs, 1 teaspoon butter, and paprika in a bowl; sprinkle over pasta mixture.
• Bake in the preheated oven until top is crunchy, about 30 minutes.

Steps:

• Preheat oven to 375 degrees.
• Grease 9 x 13 inch baking dish.
• Cook macaroni as directed on package, BUT, reduce cooking time so it is still firm. Drain and set aside.
• Melt butter in saucepan.
• Stir in salt and pepper, remove from heat.
• In a large bowl, whisk cornstarch and milk until smooth.
• Whisk milk mix into butter mix and blend well.
• Stir constantly over medium heat until thickened, (about 5 minutes), remove from heat.
• Stir 1 cup of the cheese into sauce until melted: reserve 1 cup of cheese for topping.
• Combine cheese mix with macaroni and spoon into prepared dish.
• Top with remaining cheese.
• Bake uncovered 25 - 30 minutes or until cheese is toasted.

Steps:

• Heat oven to 350°F. Spray 13x9-inch (3-quart) baking dish with cooking spray. In 4-quart saucepan, cook macaroni as directed on package; drain. Rinse under cold water; drain.
• In same saucepan, place milk and heat to a simmer over medium heat. With whisk, beat cream cheese, salt, pepper and ground mustard into milk, until cream cheese melts. Remove from heat; stir macaroni into sauce. Stir in cheddar cheese, then stir in eggs. Pour into baking dish.
• In small bowl, mix bread crumbs, Parmesan cheese and melted butter; stir until combined. Sprinkle over macaroni mixture.
• Bake uncovered 28 to 33 minutes or until topping is golden brown and mixture is hot (at least 165°F in center).